.H^ 743 6 py 1 vSTEAKS K f »<.it-- p Lnicn^]': 1 j t '' Uc nU D I ^^a I Esas^^ai Steaks, Chops and Fancy E^^ Dishes of th£ WORLD FAMOUS CHEFS United Si&tts Canada Europe 1 The Steak, Chop and ^^g Book From the INTERNATIONAL COOKING LIBRARY Compiled and Edited by A. C. HOFF Los Angeles, Cai. Internationa! Book Publishing Co. 1914 pm=.^..M:im=^^MMZ steaks, Chops and Fancy E^^ Dishes of the WORLD FAMOUS CHEFS United States Canada Europe The Steals, C hop and Egg Book From the INTERNATIONAL COOKING LIBRARY Compiled and Edited by A. C. HOFF Los Angeles, Cal. , International Book Publishing Co. 19M mm Mi COMPILED, EDITED AND COPYRIGHTED BY A. C. HOFF ALL RIGHTS RESERVED 1914 OCT 13 1914 ©CI.A380830 CONTRIBUTORS Emile Bailly, Chef Hotel St. Regis New York City Jean S. Berdou. Chef Hotel Astor New York City Jean Millon, Chef Ritz-Carlton New York City Henri Berger, Chef Frankfurter-Hof Frankfurt. Germany Jules Kohler, Chef Hotel Adlon Berlin. Germany G. Milhau, Chef Tait-Zinkand Cafe San Francisco Adrian Delvaux, Chef Hotel Baltimore Kansas City Otto Geutsch. Chef Hotel Windsor Montreal Joseph C. Campazzi, Chef — Royal Poinciana Palm Beach E. C. Perault. Chef Planters Hotel St. Louis John Chiappano, Chef Auditorium Hotel Chicago Geo. R. Meyer. Chef Rector's Cafe Chicago Gerard Embregts. Chef Chateau Frontenac Quebec Louis Pfaflf. Chef New Willard Hotel Washington Henry Johannsen. Chef Hotel Royal Palm Miami Victor Hirtzler. Chef Hotel St. Francis San Francisco Emile Burgermeister, Chef. . .Hotel Fairmont San Francisco Martin Ginder, Chef Hotel Green Pasadena Joseph Stoltz. Chef Hotel Ponce de Leon St. Augustine Henri Boutroue, Chef Hotel Shelbourne Dublin. Ireland Thos. Cooney. Chef Van Nuys Hotel Los Angeles Jules Dauviller, Chef Palace Hotel San Francisco Arthur Taylor. Chef Hotel Raymond Pasadena Ernest Otzenberger, Chef .... Hotel Dennis Atlantic City Cesar Obrecht, Chef Grand Hotel de L'Europe Lucerne. Switzerland Jules Boucher. Chef Arlington Hotel Hot Springs Chas. Grolimund. Chef Washington Hotel Seattle Jean Juillard. Chef Hotel Adolphus Dallas Chas. Pier Giorgi. Chef Hotel Alcazar St. Augustine Peter Bona. Chef Hotel Chamberlain Fortress Monroe Louis Lescarboura. Chef Ft. Pitt Hotel Pittsburgh John Pfafi. Chef Hotel Cape May Cape May Walter Jurenz. Chef Hotel Galvez Galveston S. B. Pettengill. Chef Hotel Ormond Ormond Beach Geo. E. Schaaf, Chef Hotel Albany Denver Ben E. Dupaquier. Chef Hotel Arlington Santa Barbara William Leon Benzeni. Chef.. Hotel Virginia Long Beach Chas. A. Frey. Chef Hotel Alexandria Los Angeles Lucien Fusier, Chef Grand Hotel Metropole . . . Interlaken. Switzer- land G. Cloux. Chef U. S. Grant Hotel San Diego A. Schloettke. Chef Westminster Hotel Dresden, Germany Lucien Raymond, Chef Hotel Congress & Annex. .Chicago Louis Thein. Chef Hotel Utah Salt Lake City Jules Edward Bole, Chef Hotel Jefferson St. Louis John Bicochi. Chef Hotel Piedmont Atlanta Edw. R. J. Fischel. Steward. .Hotel Piedmont Atlanta Leopold Saux, Steward Hotel Grunewald New Orleans Henri D. Fouilloux. Steward St. Charles Hotel New Orleans PREFACE In presenting to the public this book on STEAKS, CHOPS AND FANCY EGG DISHES we feel that we are presenting the most com- plete authoritative and up-to-date book ever prepared on the subject. The contributors being the finest chefs in the United States, Canada and Europe insure avery recipe shown as right. These world-famous chefs have given us their special recipes, and they have made the explanations so plain and so complete that any one can readily understand them. The great chefs who have prepared these recipes for us have all made cooking their life work and have been apprenticed under the finest and most practical teachers in the culinary lines in this country and abroad. A large portion of the copy has been translated from the French. The finest chefs are generally the French or Swiss. They are not literary men; their language is not flowery, but we know that even with the difficulty that exists in expressing in English many of the French terms that the work as a whole will be easily understood and greatly appreciated. This is the first time in history that such a wonderful collection of recipes have been made obtainable for general use. These men are giving, in these recipes, their "professional secrets." The calibre of the men who have prepared these recipes is great and represents as much as the great masters in other lines of the world's work. Napoleon Bonaparte was a great general; Shakespeare, a great author; George Washington, a wonderful statesman; and Thomas Edison, a masterful inventor; — but we feel that the master chefs represented here are to be considered just as great and doing just as much of the world's work as any of the famous men we have all been taught to revere and respect. The International Cooking Library, covering in twelve volumes every conceivable part, section or angle of the cooking question, makes it possible for any one who will follow these recipes to be an expert cook. The great masters who have prepared these recipes have spent their Their Cher/Our Contributor/! lives studying and experimenting and are giving in these recipes their best ideas and suggestions. These are dishes of the millionaires and the most particular epicureans. We feel that this set of books is presented to the public at just the opportune time. All people are beginning to realize that there is really no more important art than cooking and this should be so; for what should be considered more important than what we eat? The best health insurance is having the right kind of foods, properly prepared. A man is at his best only when he is in robust health and nothing will undermine a person's constitution so quickly as poor food. The best dishes and the sure and absolute recipes for making them, are contained in this wonderful set of books. All the copy is from authorities just as positive and just as sure in this line as the noted Blackstone was on legal lines. We picked the best chefs in the world; we would accept copy from no others. A careful study of the recipes and careful application of the directions for same is all that is necessary to produce the results that have made these men famous. In the presentation of this book, we wish only that space would allow us to mention and pay courtesy to the many men who have assisted us in the various departments, copy preparation, translation, and editing, also the courtesies rendered by the managers of the world renowned hotels whose chefs have been our contributors. INTERNATIONAL BOOK PUBLISHING COMPANY iirw'ORLD Renowned Hotel/ TheirCher/OurContribu World Renowned Hotel/ l(]THEIRCHER^QUR(jf)NTBIRtlTnPf World Renowned Hotel/ INDEX STEAKS, CHOPS AND FANCY EGG DISHES VICTOR HIRTZLER, Chef de Cuisine, HOTEL ST. FRANCIS, San Francisco, Cal. 15 EGGS LEAVY EGGS A LA HUEGENOTTE EGGS OPERA CHAUTEAUBRIAND STEAK EGG CROQUETTES GOLD EGGS EUREKA STEAK WITH MARROW OMELETTES WITH BANANAS BAKED STEAK EN CASSEROLE TENDERLOIN VAUDEVILLE STYLE EGGS BAKED WITH POTATOES BAKED PORTERHOUSE BROILED ENGLISH LOIN CHOPS OMELETTE WITH CUCUMBERS SCRAMBLED EGGS LOUIS LESCARBOURA, Chef de Cuisine, HOTEL FT. PITT, Pittsburgh, Pa 18 ENTRECOTE, COUNTRY STYLE FILLET MIGNON LYON LAMB CHOPS MIGNONNETTE SLICES OF TENDERLOIN, CHEZ-NOUS MUTTON CHOPS SUZANNE VEAL CHOPS BORDELAISE SIRLOIN MINUTE, FT. PITT VENISON STEAK DIANE SIRLOIN STEAK CABARET EGGS BEARN LUCIEN RAYMOND, Chef de Cuisine, HOTEL CONGRESS AND ANNEX, Chicago, HI 26 OEUFS ROCHES A LA VENDOME WALTER JURENZ, Chef de Cuisine, HOTEL GALVEZ, Galveston, Tex 21 HOME MADE HASH OMELETTE VEAL CUTLET, GALVEZ SPECIAL JEAN JUILLARD, Chef de Cuisine, HOTEL ADOLPHUS, Dallas, Tex 22 OMELETTE DAVENPORT POACHED EGG— CAFE ANGLAIS THANKSGIVING DAY OMELETTE EGGS MOLLETS BONAPARTE FRIED EGGS CASTILLANNE EGG COQUELICOT EGG CABARET EGGS MOLLET A LA PHOCEENE EGG PETIT TRIANON OMELETTE JURASIENNE OMELETTE JAMAICAINE EGGS MIMI PINSON 10 Their Cher/Our Contributor/ JOSEPH STOLTZ, Chef de Cuisine, HOTEL PONCE DE LEON, St. Augustine, Fit.. 2? PORK CHOPS FERMIERE STEAK, CONNOISSEUR EGGS A LA JOSEPH STEAK AVIATOR EGGS G. ENGEL STEAK MAMMY STYLE EGGS ROBERT MURRAY STEAK MEXICAN EGGS HAVANA STEAK CUBANA EGGS FALASTER BEAR CUTLET BLACK FOREST EGGS ARTHUR HARDY VEAL CHOPS PAYSANNE LAMB CHOPS COLONIAL VENISON CHOPS ROCKY MOUNTAIN STEAK DASNOIT MUTTON CHOPS, ERIN STYLE STEAK FLORIDANA EGGS AL ASPINWALL PETER BONA, Clief de Cuisine, HOTEL CHAMBERLIN, Fortress Monroe, Va. 21 VEAL CUTLET A LA ZINGARA EGGS SCRAMBLED A LTTALIENNE EGGS A LA ROSSINI SIRLOIN STEAK WITH MUSHROOMS LAMB CHOPS A LA HAMPTON ROAD CHAS. GROLIMUND, Chef de Cuisine, HOTEL NEW WASHINGTON, Seattle Wash. 27 OMELETTE MENAGER MUTTON OR LAMB CHOP SIGNORA TOURNEDO McMAGON SIRLOIN STEAK, AMERICAINE POACHED EGG CONTINENTAL JEAN S. BERDOU, Chef de Cuisine, HOTEL ASTOR, New York City, N. Y. 33 OMELETTE AUX CHAMPAIGNONS FRAIS COTELETTES D'AGNEAU GORMET EMILE BAILLY, Chef de Cuisine, HOTEL ST. REGIS, New York City, N. Y. 34 POACHED EGGS WITH CUCUMBERS GEO. R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, Hi 61 EGGS RECTOR MARTIN CINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, CaUf. -^fi MINUTE STEAK MENAGERE EGG WHITE ' MOUNTAIN ' JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco Cal 37 SCRAMBLED EGGS DE LESSEPS LAMB CHOPS, ROBINSON JULES BOUCHER, Chef de Cuisine, HOTEL ARLINGTON, Hot Springs, Ark 3S OEUFS JEFFERSON COTELETTE D'AGNEAU MADERA OMELETTE SOUFFLE A LA VANILLA 11 World Renowned Hotel/ LUCIEN FUSIER, Chef de Cuisine, GRAND HOTEL METROPOLE, Interlaken, Switz 39 POACHED EGGS NORMANDE GERARD EMBREGTS, Chef de Cuisine, CHATEAU FRONTENAC, Quebec, Canada 39 OEUFS COCOTTE A LA CREME OTTO GEUTSCH, Chef de Cuisine, HOTEL WINDSOR, Montreal, Canada 40 OEUFS BROUILLES REJANE OEUFS MOLLET DIJONNAISE CESAR OBRECHT, Chef de Cuisine, GRAND HOTEL DE L'EUROPE, Lucerne, Switz 41 ENTICOTE TYROLIAN STYLE LOUIS PFAFF, Chef de Cuisine, NEW WILLARD HOTEL, Washington, D. C 35 EGGS A LA KING ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City. N. J. 35 OMELETTE A LA DENNIS CHAS. A. FREY, Chef de Cuisine, HOTEL ALEXANDRIA, Los Angeles, Calif 42 EGGS A LA BILICKE MILK LAMB CHOPS JOHN CHIAPPANO, Chef de Cuisine, AUDITORIUM HOTEL, Chicago, 111 43 VEAL CHOPS MONZA EGGS AU GRATIN, ARLIOUS JULES KOHLER, Chef de Cuisine, HOTEL ADLON, Berlin, Germany 55 MIGNONETTE DE VEAL YOETTE HENRI BOUTROUE, Chef de Cuisine, HOTEL SHELBOURNE, Dublin, Ire 44 OEUFS DURS EN CURRY JEAN MILLON, Chef de Cuisine, RITZ-CARLTON, New York, N. Y 44 OEUFS POCHES SIMUENE ARTHUR TAYLOR, Chef de Cuisine, HOTEL RAYMOND, Pasadena, Calif 45 TENDERLOIN STEAK, Sauce Bearnaise OMELETTE SOUFFLES, VANILLA JOSEPH D. CAMPAZZI, Chef de Cuisine, ROYAL POINCIANA, Palm Beach, Fla. 46 TENDERLOIN STEAK A LA GRIDIRON CLUB 12 S. p. PETTENGILL, Chef de Cuisine, HOTEL ORMOND, Ormond Beach, Fla... 54 SCALLOP OF BEEF TENDERLOIN G. MILHAU, Chef de Cuisine, TAIT ZINKAND CAFE, San Francisco, Cal 59 SOUFFLE PARMESAN INGREDIENTS BEN E. DUPAQUIER, Chef de Cuisine, HOTEL ARLINGTON, Santa Barbara, Cal. 47 FRIED PORK CHOPS WITH ONIONS LAMB STEAKS, PUREE OF CHESTNUTS A. SCHLOETTKE, Chef de Cuisine, HOTEL WESTMINSTER, Dresden, Germany 49 OEUFS POCHES A LA WELIDOFF COTELETTES D'AGNEAUX GRILLEES POMMES MIGNON HENRI BERGER, Chef de Cuisine, FRANKFURTER-HOF, Frankfurt, Germany 50 COTELETTES D'AGNEAU VALENCAY JOHN PFAFF. Chef de Cuisine, HOTEL CAPE MAY, Cape May, N. J 60 OMELETTE A LA WOOD GEO. E. SCHAAF, Chef de Cuisine, HOTEL ALBANY, Denver, Colo 50 POACHED EGGS ON TOASTED MUFFINS JOHN BICOCHI, Chef de Cuisine, HOTEL PIEDMONT, Atlanta, Ga 51 PIEDMONT OMELETTE WILLIAM SHAKESPEARE'S MUTTON CHOP EGGS AU BEURRE NOIR THE BONEPARTE OLD GUARD STEAK SPRING LAMB CHOPS WITH VIRGINIA HAM ADRIAN DELVAUX, Chef de Cuisine, HOTEL BALTIMORE, Kansas City Mo 53 POACHED EGGS ON CREAM TOAST EGG > PROVENCALe' BROILED SPRING LAMB CHOPS WITH BACON OMELETTE WITH FRESH MUSHROOMS HENRY JOHANNSEN, Chef de Cuisine, HOTEL ROYAL PALM, Miami Fla 56 OMELETTE TILLY EGGS VIRGINIA TENDERLOIN STEAK, GOURMET EGGS MAUD ADAMS VEAL STEAK. PRINCE HENRY PAPRIKA STEAK EGGS BROADWAY EGGS BULL MOOSE SAUCES AND DRESSINGS FOR STEAKS, CHOPS AND FANCY EGG DISHES VICTOR HIRTZLER, Chef de Cuisine, HOTEL ST. FRANCIS, San Francisco Cal 62 BORDELAISE FOR STEAK DUXELLE OF FINE HERBS SAUCE MUSHROOM SAUCE ITALIAN SAUCE HAZELNUT BUTTER 13 World Famouj' Cher/ IP VICTOR HIRTZLEl^ Ch !2^7f da- G ui^ i n<2., 5T. Ff?AMCIJ HOTEL 3/^AJ Ff?AMClSCO 14 THEffi 5TEHK5 CfloPJtEofl Smmiim VICTOR HIRTZLER CHEF DE CUISINE HOTEL ST. FRANCIS San Francisco, Cal. Mr. Hirtzler was born in Strasbourg, Alsace, Germany, and learned his profession under Emile Feypell in Strasbourg who is considered one of the finest Chefs in France. Mr. Hirtzler has been in the best hotels in France and Germany. Coming to the United States he started in at the Old Brunswick in New York City, and then at the Waldorf Astoria, New York City, then at Sherry 's famous Cafe, New York City. He came to San Fran- cisco to open the Hotel St. Francis in 1904. EGGS LEAVEY Poach eggs carefully. Place on buttered toast, with chicken hash with peppers on one side and asparagus tips on the other. Pour hot HoUandaise sauce over the egg. EGGS A LA HUEGENOTTE An omelette in which is folded a minced meat made of mutton, mixed with mushrooms, flavored with nutmeg and the grated rind of an orange. EGGS OPERA Put the poached egg on a piece of toast of the same size. Pour hot cream sauce over all. Garnish with hot asparagus tips, sprinkle with chopped parsley and place a slice of truffle on top, EGGS BAKED WITH POTATOES Prepare some potatoes for baking by cutting off one end so they will stand upright in the oven. When done, scoop out the potato pulp. Put in a spoonful of cream sauce. Break into the opening a raw egg, covering with a bit of the potato which you have mixed with butter. Return to the oven for six to eight minutes. Serve wrapped in folded napkins. EGG CROQUETTES Cut eight hard boiled eggs to small bits, seasoning with salt, pepper, grated nutmeg and a half cup of grated Parmesan cheese. Bind together with a cup of cream sauce. Set away to cool. Then shape into croquettes. Dip in flour, then egg mixed with a spoonful of cream, then bread crumbs. Fry in hot lard. Serve on a platter on a bed of tomato sauce. 15 World Famous Chert COLD EGGS EUREKA Hard boil eggs. Remove yolks and mix with crab salad piled high in the shape of an entire egg. Cover with mayonnaise. Sprinkle with parsley chopped fine. OMELETTE WITH CUCUMBERS Slice the cucumbers, dip in flour, then in egg, then in bread crumbs, and fry for four or five minutes until a nice brown, having seasoned them with salt and pepper. Make omelette. Heat a platter. Cover the bottom with hot cream sauce. Put the omelette on this, then lay the fried cucumbers about the omelette. SCRAMBLED EGGS Scramble the eggs, using butter. Make thin toast, trim the edges, then place some cooked sweet red pepper on top, then the scrambled egg. If desired, a few slices of truffles may be added as a garnishing. OMELETTES WITH BANANAS Beat three eggs with a whisk until quite light. Add a soupspoonful of rich cream and salt. Heat some butter in a pan. Now have some bananas cooked slightly in rich syrup, preserving the fruit whole. It looks best to cut lengthwise. Before folding over the omelette, place the bananas inside. Fold over, bestrew with fine sugar and burn with an omelette iron. BAKED STEAK EN CASSEROLE Take a juicy tenderloin steak, cut about two inches thick. Butter an Eastern casserole. Put the steak in this, adding four whole peeled tomatoes on top of the steak, two green peppers, a piece of butter the size of an egg, two tablespoonfuls of tomato catsup, one tablespoonful of Worcestershire sauce, keeping in hot oven until done, the time depending on how the steak is to be served. To have the steak rare takes about twenty minutes. By this time the tomatoes will be thoroughly heated through and done enough to be very tasty, still retaining their shape firmly. If it is desired to have the steak very rare, it would be well to cook the peppers a bit in butter before adding to the steak, as they should be done enough to be soft. 16 TflEffi 5TfflK5 CtlOPJ^Efifi SPECIALTIES CHAUTEAUBRIAND STEAK The name is given to the round piece of beef in the middle of a tenderloin — in other words, the tenderest part of the meat. Flatten this tenderloin until it is a little over an inch thick, and broil over charcoal. Serve on a hot dish with plenty of melted butter. TENDERLOIN VAUDEVILLE STYLE Broil small tenderloins. Put on a hot platter, placing a neatly- poached egg on one side and a stuffed baked tomato on the other, covering all with Madeira sauce. This is a favorite supper dish. BAKED PORTERHOUSE Have steak thick. Put into Dutch oven with two ounces of butter, salt and pepper, and on top of the steak put thres whole peeled tomatoes, one green pepper, two tablespoonfuls of Worcestershire sauce, same of mushrooms or tomato catsup, a little chopped parsley, and keep in the iron pot, basting frequently. BROILED ENGLISH LOIN CHOPS Broil over charcoal for twelve minutes or less, depending on the thickness. They should be slightly rare and full of juice. Cover with maitre d'hotel butter when broiled, and season. Maitre d'hotel butter is made by beating up a large spoonful of butter with the juice of half a lemon and a teaspoonful of minced parsley. STEAK WITH MARROW Parboil the marrow in salt water for ten minutes or longer. Spread small bits of toast with the marrow, then spread with mustard liberally, then lay small steaks, either fillet or small sirloins on the toast. Heat a little butter, squeeze a lemon into it and pour over all. 17 World Famouj^ CheFlT ENTRECOTE, COUNTRY STYLE Season with salt and paprika and fry two minutes on each side, six thin sirloin steaks. Add to the pan three ounces of very finely chopped bacon and when the bacon is well done, add a tablespoonful of flour; mix well. Pour in a pint of thick cream; boil for ten minutes, add little by little one ounce of good butter; mix well. Pour over the sirloins and serve with boiled potatoes on the side. LOUIS LESCARBOURA CHEF DE CUISINE FT. PITT HOTEL Pittsburg, Pa. Prior to coming to the Fort Pitt Hotel, Mr. Lescarboura was Chef at the Hotel Marlbor- ough, New York City, and other prominent eastern hotels, and was Entremetier at the famous "Delmonioo's Cafe," New York City. LAMB CHOPS MIGNONETTE Mix together on a plate, a cupful of bread crumbs, six chopped shallots, a half bean of garlic, one teaspoonful of chives, one teaspoonful of chopped parsley and one ounce of chopped Virginia ham. Season six lamb chops on both sides with salt and pepper; roll them in flour, dip them in eggs and finally roll them in this mixture. Slowly fry them for five minutes on each side. Serve with tomato sauce. MUTTON CHOPS SUZANNE Procure six well trimmed mutton chops. Season with salt and paprika. Fry them in butter for four minutes on each side, place them on a platter. Remove the fat from the pan. Place over the fire and pour in a gill of good sherry and a tablespoonful of good brandy. Add the finely shredded rind of half an orange and a tablespoonful of currant jelly. Stir well, let reduce to half. Remove the pan from the fire, add little by little one ounce of good butter, con- tinually mixing. Pour this over the chops and garnish with fresh mushrooms sauted and browned potatoes. SIRLOIN MINUTE— FT. PITT Procure six steaks cut in the sirloin of half an inch thick. Season both sides with salt and pepper and cook them in butter for two minutes 18 THHC Mas CfiOPJtEOfi 5PKIALTIE3 on each side. Place them on a phitter. Finely sHce twelve fresh mush- rooms and three green peppers, and fry in the steak pan until brown. Add a very little crushed garlic and spread it over the steaks. FILLET MIGNON LYON Cut in very small squares six potatoes, one green pepper and two onions. Fry them in butter until well browned. Season with salt. Remove the butter from the pan and keep hot and dry. Season six fillet mignons on both sides with salt and pepper and broil them four minutes on each side. Place them on a platter, and put a piece of butter on top of each. Lay the potatoes over the mignons and serve. SLICES OF TENDERLOIN— CHEZ-NOUS Have twelve thin slices of tenderloin of beef and season on both sides with salt and pepper. Heat three tablespoonfuls of butter in a frying pan, add the slices and briskly cook a minute on each side. Remove the steaks, lay them on a platter and keep hot. Add to the pan twelve chopped fresh mushrooms and twelve chopped shallots and cook for two minutes. Pour in a good gill of white wine; let it reduce to half. Remove the pan from the fire and add bit by bit, two ounces of good butter, stirring while adding; add the juice of a quarter of a lemon, a half teaspoonful of chopped parsley and mix well. Pour over the slices and serve. VEAL CHOPS BORDELAISE Season and fry eight minutes on each side, six veal chops. Remove and keep on a dish. Take all the fat off the pan and pour in half a pint of good Claret with six finely chopped shallots and six finely chopped, fresh mushrooms. Reduce to one-third. Add little by little, two ounces of good butter to the sauce, while stirring constantly. Place two slices oi beef marrow over each chop, sprinkle a little salt over, place them under the broiler for a few seconds; pour sauce over and serve. 19 VENISON STEAK DIANE Season six small venison steaks on both sides with celery salt and paprika. Place them in a chafing dish with two tablespoonfuls of butter and cook them until well browned on both sides. Add the rind of an orange finely shredded, two tablespoonfuls of currant jelly, two tablespoonfuls of Sherry and two tablespoonfuls of rum and set on fire. Add twelve maraschino cherries, two slices of candied pineapple cut in squares, and a few squares of candied ginger. Cover the dish and let briskly cook for five minutes. SIRLOIN STEAK CABARET The cabaret sauce consists of four shallots, half a bean of garlic, and half a teaspoonful of chopped parsley. Chop these very fine and mix in one ounce of butter, a slight tablespoonful of extract of beef and the juice of a quarter of a lemon. When steak is cooked, spread this butter over. EGGS BEARN Scald and peel two fat green peppers. Cut them in two length- wise, remove the seeds and fry them in a large pan with four slices of ham. Break over this four or eight eggs; season and fry them until cooked. Slide all into a dish, sprinkle a tablespoonful of good vinegar over the eggs and brown a piece of butter and pour over just before serving. ^:;z;^^t.<^^ •^/tTola^i:^ 20 Their 5tehk5 HmvkM 5mmm §} j WALTER JURENZ CHEF DE CUISINE HOTEL GALVEZ Galveston, Tex. Mr. Jurenz, prior to coming to this country, was with some of the finest hotels in Italy, France and England. He was Chef to Count Waldersee and his staff to China, the Red Lion Hotel at Henley on the Thames, England, Roy- al Crown Hotel, the Belgravia Hotel, and the Vienna Cafe , London, England. In this country, at Hotel La Salle, Hotel Con- gress and Annex, Chicago, and the Chicago Yacht Club. HOME MADE HASH OMELETTE Cut up some chicken livers and the leavings of all kinds of meat cooked the day before — sausage, peppers, tongue, ham, etc. Saute in a pan with tomatoes, chopped onions, salt, pepper, paprika and a dash of Worcestershire sauce. Then mix in some tomato sauce. Stuff and garnish omelette with this. VEAL CUTLET, GALVEZ SPECIAL Take nice, thick veal cutlets, cut from the kernel of the leg, season with salt, pepper, and paprika; roll in flour and fry slowly in butter. After removing the cutlets from the pan, place in it in the order mentioned, one chopped onion, one chopped green pepper, two slices of boiled ham flaked, two slices of smoked ham flaked, a half dozen fresh mushrooms and two chopped dill pickles squeezed out, and saute for a few minutes. Add two spoonfuls of tomato sauce, two spoonfuls brown gravy, paprika, Worcester- shire sauce and one cup of rich sour cream and boil for five minutes. Place the veal cutlets on a large platter and pour the dressing over them. Ctr. ^tje^M^t^ 21 World Famou/ CheFlT JEAN JUILLARD CHEF DB CUISINE HOTEL ADOLPHUS Dallas, Tex. Mr. Juillard was for- merly at Cafe Anglais, Paris; Hotel Hermi- tage, Monte Carlo; Ho- tel d'Angleterre, Yen- ice; Savoy Hotel and Princess Restaurant, London; the Plaza, Belmont and Astor Ho- tels, New York City; Hotel La Salle, Rector's Cafe and University Club, Chicago. EGGS MIMI PINSON Cut the white meat of chicken and truffles in small dice; mix with a little cream sauce. Put this hash in the bottom of your cocotte; on it place a poached egg; add the sauce and a little grated cheese au gratin. Sauce is composed of thick tomato and cream sauce mixed. OMELETTE DAVENPORT Have some Olympia oysters, fresh shrimp and mushrooms mixed with a rich cream sauce. Roll your omelette, place a little of the above preparation in the center and turn on your dish. Then place a bouquet of asparagus tips on each end with a strip of red pepper, and put the remainder of the preparation around the omelette. Decorate with a few nice shrimps on top. POACHED EGG— CAFE ANGLAIS Have some fresh crab flake in cream in the bottom of a ramakin, next put the poached eggs in, cover the top with cream sauce. Finish with lobster butter, sliced lobster and cheese. Bake. THANKSGIVING DAY OMELETTE Take a few fresh chestnuts, remove both skins and cook with a little water and sugar. Be careful that they do not come to pieces. Cut an apple in small dice and cook it in butter; then mix with the chestnuts. Have some good mince-meat warmed up. Roll your omelette, season with sugar; place chestnut and apple preparation in the center and turn on to a very hot dish; place the mince-meat around and pour on a good glass of brandy. Light when served on the table. EGGS MOLLETS BONAPARTE Have small pattie shells, some six minute eggs, peeled; garnish the 22 bottom of 3^0111- patties with a little chicken and mushroom hash, then place your eggs in, cover with a good cream sauce with a little chopped chives. FRIED EGGS CASTILLANNE Four slices of salami, fried lightly on both sides; break your eggs on the salami; have some stewed tomatoes well seasoned and well reduced. Finish with a little chopped parsley and a little garlic. Place your egg on a dish and the tomatoes around. EGG COQUELICOT Butter a timbale mould, place a pimento around, then break a fresh egg into it. Place your mold in a pan with water and cook in the oven. When cooked, turn on a round piece of toast, and^our some light cream sauc3 over. EGG CABARET Make a poached egg, breaded and fried in deep grease; have some smothered onions and a little tomato sauce. Place the onions on dish with the eggs, put tomato sauce around and strips of bacon on top. EGGS MOLLET A LA PHOCEENE Take some fresh tomato, remove the seeds and cut in dice, put a little olive oil in frying pan, heat and throw your tomato in; add a little bouquet made of parsley, celery, a bay leaf, thyme, and two pieces of garlic. Cook until puree and strain. Have somi French cepes or some fresh mushrooms sliced and fried in a little butter. When ready, add a little chopped garlic and parsley. Braise a Kttle chopped OLions, add a handful of rice seasoned well, cook with con- somme or chicken broth. Take some fresh eggs, boil them six minutes and peel. Place your rice in ths center of the dish, then add the eggs and cover" with the tomato sauce. Place the cepes or mushrooms around same. 23 EGG PETIT TRIANON Take some hard, ripe tomatoes, cut the tops off and scoop the inside out. Have some ham truffles and fresh mushrooms chopped fine. Place it in the bottom of your tomato, then break an egg into'it, sprinkle with a little chopped chives; cover with cream sauce, grated cheese and bake. Serve with cream sauce. OMELETTE JURASIENNE Have some blanched salt pork, a few diced potatoes and some spring onions cooked; mix with your eggs and roll up the omelette while soft. OMELETTE JAMAICAINE Take the juice of a can of pineapple, place it in a sauce pan on the range; when boiling add a little cornstarch, melted with a little water. This will make a good, thick syrup. Take two slices of pineapple and a banana cut in dice and throw them into the sryrup. Roll up your sweet omelette, place a little of the fruit in and turn onto a dish and garnish with the rest of the fruit. Place in the center, a nice skinned preserved fig. Pour on a port wine glassful of Jamaica. Light when on the table. Use the sliced pineapple which is left for fritters and serve with them the same syrup as above additional of kirsch. 24 PETER BONA CHEF DE CUISINE HOTEL CHAMBERLAIN (Old Point Comfort) Fortress Monroe, Va. Mr. Bona's history since he arrived in this country is brief: three j^ears at the Waldorf Astoria, New York City, in various capaci- ties in the kitchen. are set and serve. VEAL CUTLET A LA ZINGARA Cook the veal cutlet in butter and at the same time prepare a slice of raw ham cut to the shape of the cutlet, and likewise tossed in butter. Dish the cutlet and place the slice of ham upon it and surround with a few tablespoonfuls of Zingara sauce. ZiNGARA Sauce Reduce a few tablespoonfuls of white wine and mushrooms, cooking liquor to half. Add a fifth of a pint of half glace, two tablespoonfuls of tomato sauce, one tablespoonful of veal stock, one ounce of julienne of ox tongue, mushrooms and truffles and set to boil a few seconds. EGGS A LA ROSSINI Take a large shirred egg, dish and butter it, break in the eggs and place in oven until barely- set. Make a border of fried chicken livers cut in dice around the eggs, cover the liver with Peri- gueux Sauce, return to the oven until the eggs EGGS SCRAMBLED A L'lTALIENNE Make some rissoto and add to it some minced duckling livers in Madeira sauce: make a border of this on the serving dish, place the scrambled eggs in the center, pour a little thick tomato sauce at each end of the dish and serve. SIRLOIN STEAK WITH MUSHROOMS Season the steak, about a half a pound each, if for one person, and fry in butter. Dish in the form of a crown. Drain the mushrooms, cooking liquor and adding thereto a proportional quantity of mush- room sauce. Set to boil for five minutes, then pour the sauce with the mushrooms in the midst of the crown or circle of steaks. 25 LAMB CHOPS A LA HAMPTON ROADS Grill the chops and at the same time prepare as many bread crumb croutons as there are chops and of the same shape as the chops. Fry the croutons in butter and coat them with foie gras puree; place a grilled chop on each coated crouton and a slice of truffle on the kernel of each chop. By means of a decorating bag cover the chop with a parmesan souffle. Dish in a circle and place in the oven for five minutes so that the souffle may poach. Remove from the oven, garnish the center with asparagus heads, and cover with butter. iS-^^>^^z,a^ LUCIEN RAYMOND CHEF DE CUISINE HOTEL CONGRESS AND ANNEX Chicago, 111. Prior to coming to this country, Mr. Ray- mond was at the Ritz Hotelin Paris, the Ritz Hotel in London, and the Trianon Palace at Versailles, France. On coming to this country he was at the famous Ritz-Carlton, New York. OEUFS POCHES A LA VENDOME (Poached Eggs Vendome Style) Serve poached eggs on crust made of short paste with a chicken puree and pour over a Sauce Chadeau. 26 THEffi 5TEHK5 CHOPJ^EOfi SPECIALTIES POACHED EGG CONTINENTAL Cut six slices of tomatoes and six slices of cucumber a quarter of an inch thick, roll in flour and fry in butter. Place one tomato and cucum- ber upon each other, put on top a poached egg and cover with a Bearnaise sauce. L__ CHAS. GROLIMUND CHEF DE CUISINE WASHINGTON HOTEL Seattle, Wash. Mr. Grolimund was formerly at the Grand Hotel Neues Stahlbad, St. Moritz-Bad ; Grand Hotel Brussels, Brus- sels; Grand Hotel Quir- inal, Rome; Grand Ho- tel Anatre Nation, Bar- celona, Restaurant Del- monico, New York and the St. Francis, San Francisco. OMELETTE MENAGER Beat up twelve eggs, half a cup of cream, salt and pepper and chopped chives. Cut four break- fast rolls in very thin slices and fry in butter; pour the eggs over it and cook like an omelette. MUTTON OR LAMB CHOP SIGNORA Split six large chops and stuff with the same ingredients as used to make chicken croquettes. Then bread the prepared chops and fry in butter slowly for about twenty minutes. Garnish with timbale of rice periqueu (earns de truffes). Serve cream sauce separate. SIRLOIN STEAK AMERICAINE Cut and split a four pound piece of sirloin. Broil for thirty-five minutes; garnish with Yorkshire pudding, corn fritters, Obrien potatoes and stuffed tomatoes and serve with Colbert sauce separate. Yorkshire Pudding Three eggs, a pinch of salt, a little grated nutmeg, about one pint of milk and half a pound of flour. Make in the same manner as a hot cake batter. Allow beef fat to get very hot in pudding or roast pan. Then pour the pudding batter into pan and bake in hot oven about fifteen minutes. Corn Fritters Scrape the corn from six good-sized ears, mix with three eggs, a quarter of a pound of flour, a half a cup of milk, a half a teaspoonful 27 World Famou./ Chefj' of baking powder. Drop a tablespoonful at a time into hot butter and fry brown on both sides. Obrien Potatoes Cut in small squares two raw potatoes; fry in butter and then add one pimento cut in same manner as the potatoes. Salt and pepper. Stuffed Tomatoes Take center from six small tomatoes, then stuff with a puree of fresh mushrooms and bake for fifteen minutes. TOURNEDO McMahON Cut six pieces nice tenderloin of beef, well seasoned and fry in butter in an earthen dish (cocotte) for about ten minutes. Then take from the fire, free them from butter and garnish with olivette potatoes, small fried medallion of goose liver, and some sliced truffles. Pour over it a quart of Madeira sauce, put on fire for one minute more and serve in the same dish. 28 THEffi 5TEHK5 CHOPJtEOfi SPECIALTIES JOSEPH STOLTZ CHEF DE CUISINE HOTEL PONCE DE LEON St. Augustine, Fla. Mr. Stoltz was for- merly at the National Arts Club, New York City; later with the Metropole Hotel, New York City and the Country Club, Detroit, Mich PORK CHOPS FERMIERE Saute chops in butter and onions, cut fine, until golden hued. Then add stock to cover, add some pickles sliced fine, a little chopped parsley, a dash of paprika. When almost done, thicken with a little flour, garnish with small boiled potatoes and hot slaw. Before serving, sprinkle with chopped siboulette. EGGS A LA JOSEPH Take a good sized baked potato, cut it the long way, scoop out contents, leaving some adhering to the outer edges. Fill the cavity with eggs scrambled country style mixed with shredded Virginia ham. Now make a puree of the potatoes and cover top. Brown in the oven, serve on napkin. EGGS G. ENGEL Fry eggs very soft in fresh butter. Garnish with broiled deer foot sausages and broiled bacon rolled in dainty cubes; trim with parsley. EGGS ROBERT MURRAY Soft scrambled eggs on toast. Garnish with large olives stuffed with anchovies and griddled oysters. Sprinkle with chopped chives. EGGS HAVANA Make an egg batter consisting of eggs, flour, chopped onion, a little baking powder and chopped parsley. Dip slices of snappy cheese, fry in deep fat; serve with Mango Chutney. EGGS FALASTER Take large tomatoes, cut in slices three-quarters of an inch thick. Saute in oil. When done, place poached egg on top, cover with aurora sauce; sprinkle parmesan cheese on top and brown quickly under salamander. 29 World Famouj^ Chefj^ STEAK, CONNOISSEUR Broil a double American steak, garnish with small Spanish onions stuffed with spinach, fresh mushrooms and pomme fatailles; finish with cress. STEAK AVIATOR Saute a thick tenderloin steak, finish with sweet potatoes, souffle of rice fritters unsweetened. STEAK MAMMY STYLE Bone sirloin pan broiled, finish with corn fritters and ham timbales. STEAK MEXICAN Noisette of tenderloin sauted in olive oil; surround with chili peppers stuffed with ham, rice and anchovies. STEAK CUBANA Delmonico steak broiled; surround with spinach raviolles and stuffed olives sauted in oil on top. BEAR CUTLET BLACK FOREST Braise the cutlets with mirepoix underdone, garnish with glaced onions, bacon and mushrooms. Serve Juniper berry sauce on side. VEAL CHOPS PAYSANNE Saute chops in oil, garlic and shallots, quarters of fresh tomatoes, a dash of paprika and cover with stock. Let simmer till done, garnish with sprouts and string beans. EGGS— ARTHUR HARDY Soft poached eggs garnished with fresh sliced tomatoes sauted in butter; garnish with Virginia bacon, serve eggs on Graham toast. 30 lamb] CHOPS COLONIAL Take some French lamb chops, saute and garnish with braized celery stuffed with rice and chicken forcemeat and chili powder. Finish with rolled up Westphalia ham broiled; pepper sauce on the side. VENISON CHOPS ROCKY MOUNTAIN Saute chops, garnish with stuffed mushrooms and chestnuts glaced; jelly on the side. STEAK DASNOIT Take one quarter each of veal, pork, beef and fresh bread crumbs; one egg, and season to taste, also add a little chopped onion. Form in cutlet shape and broil medium well done. Garnish with chicken livers and fresh mushrooms. Trim with cress. MUTTON CHOPS, ERIN STYLE Broil chops and garnish with mashed potatoes placed in mould. Leave a hollow in the center and place there a good sized piece of butter. Now place in the hollow, yellow mashed turnips. Heat well and serve slices of Irish bacon on top. STEAK FLORIDANA Take four small tenderloin steaks, about half a pound each, put in a frying pan with three ounces of fresh butter and two slices of onions. Brown steaks on both sides and when done as desired remove and put them on a platter. Saute the onions to a golden color. Scald and peel four fresh tomatoes, cut them in square pieces and add them to the onions and saute about four minutes longer. Put the onions and tomatoes over the steak and surround with twelve fritters. Fritters Take three whole eggs, three ounces cooked ham cut up in squares, two green peppers peeled, cut up and blanched in hot fat for one minute, one cup cooked corn cut off the ear, one pinch of nutmeg and one pinch of salt. Mix together and add one teaspoonful of baking 31 World Famouj' Chert powder. Fry fritters in butter to a golden brown color on both sides using one heaping tablespoonful of batter for each fritter. Serve with steak. EGGS AL ASPINWALL Choose four large round green peppers, blanch in hot fat for one minute, sprinkle with salt, peel and let cool. Cut up fine, one dozen shallots, put in a saute pan with one tablespoonful of sweet oil and saute for three minutes. Then take twelve good sized fresh tomatoes, cut up and add to the same mixture. Let all cook for twenty minutes and put aside. Now wash five ounces of rice, parboil for eight minutes and drain in colander. Cut up into small dice two ounces of raw ham, put in a sauce pan with two ounces of butter and fry light brown. Add the rice in one pint of white broth seasoned with a pinch of paprika, stirring often to prevent its burning; cover and boil for twenty-five minutes. Put aside but keep hot. Now prepare the four peppers for filling; cut off the tops about one inch, take seeds out carefully without breaking the peppers and put in about a half inch of the first mixture mentioned. Break one raw egg into each pepper, cover the egg with the same mixture and sprinkle over the pepper some Parmesan cheese and melted butter. Put in hot oven for about ten minutes, but don't cook the eggs too much. Take a mold a trifle larger than the peppers, fill with rice and put on a good-sized platter. Carefully arrange the peppers on the bed of rice, pour one cup of tomato sauce around it and serve. Tomato Sauce Cut up one onion and two ounces of butter, put in a sauce pan and fry to a golden color. Add four large ripe tomatoes, one tablespoonful , of sugar, one pinch of salt and one pint of white broth and let boil a half hour. Dilute one tablespoonful of cornstarch with two of cold water. Add these to the contents and stir around quickly. Put to one side, let stand two minutes and strain through a sieve. 32 Their 5tehk5 CflOPJtEM 5peci/\ltieo JEAN S. BERDOU CHEF DE CUISINE HOTEL ASTOR New York City, N.Y. Mr. Berdou took his apprenticeship under the celebrated Argeles Gasost, chef at the Hotel de France, Paris, after which he was with the Hotel Continental at Cauterets, France, Hotel de France at Paris, Hotel Continen- tal, Biarritz, France and Restaurant Francais, Madrid, Spain. Com- ing to this country he ■was at the famous Louis Sherry's Cafe, New York City. OMELETTE AUX CHAMPAIGNONS FRAIS (Omelette with Fresh Mushrooms) Take one dozen fresh mushrooms, cut fine and saute in an omelette pan with butter. Pre- pare eight eggs wnth salt, pepper and chopped parsley. Beat the whole well, pour into the mushrooms and form an omelette, being careful not to have it stick. Serve on hot platter. COTELETTES D'AGNEAU GORMET (Lamb Chops Epicurean) Take four nice lamb chops well seasoned with salt and pepper and saute lightly on a quick fire. Take a handful of fresh mushrooms chopped and one chopped shallot and put in pan with the chops. Let the whole cook one minute and add one teaspoonful of consomme. Remove from stove and add a few bread crumbs, one yolk of egg and a little grease of goose liver. Dip the chops into fresh bread crumbs, then into the yolks of eggs and again into crumbs. Fry chops in fresh butter and serve with puree of new peas. i^^a^ <:?-^^ 33 World Famous Chert i^^ '■*** POACHED EGGS WITH CUCUMBERS Put in a saute pan one quart water and a soupspoonful of vinegar and boil without salt. Break the eggs into the water and let cook four minutes. Then take them out with a perforated skimmer and lay with care into another pot with warm water just one minute to take the vinegar taste out. Cucumbers Take three cucumbers, cut them in pieces three inches long, cut each piece in four. Trim the cucumbers off, put in boiling salt water for five minutes, cool them off and let them lay in a napkin. Have ready a buttered pan and put the cucumbers in it with a little salt and white pepper. Cook them slowly on the side of the stove for about fifteen minutes. Have some cassolettes or tartlettes, put the cucumbers in and the poached eggs on top. Serve with cream sauce perfectly white and buttered. Cream Sauce Put a spoonful of melted butter and a spoonful of flour in a small pot. Cook this three minutes. Then put in a half pint of double cream, stirring well with a whip until it is boiling and thick. Add a little salt, nutmeg, and an ounce of fresh butter. Strain through a cheese cloth. Warm three minutes before serving. EMILE BAILLY , CHEF DE CUISINE HOTEL ST. REGIS New York City, N.Y. Mr. Bailly prior to coming to this country served in the very best hotels in Europe. He loft the Grand Hotel of Monte Carlo, France ten years ago, to come to New York and open the St. Regis. £.^J^ /^a^^" 34 THEffi 5TEflK5 CflOPJ^EQfl SPECIALTIES EGGS A LA KING Poached eggs and fresh mushroom peels sauted in sauce Perique, which is made, with chopped truffles and brown sauce. LOUIS PFAFF CHEF DE CUISINE NEW WILLARD HOTEL Washington, D. C. Mr. Pfaff was for- merly at the following prominent New York City hotels. The St. Denis, The Union Square, The Albemarle, TheVendome.The New Amsterdam; also at the Royal Moskoko at On- tario, Canada. OMELETTE A LA DENNIS Chop some chicken livers and fresh mush- rooms. Fry the livers in butter, add the mush- rooms. Moisten with a little port wine, then reduce. Cut two peeled tomatoes in halves, also two Spanish sweet peppers and fry in oil. Fill the inside of the omelette with the chopped livers, the sweet peppers and mushrooms and also the tomatoes. Surround the omelette with a little tomato sauce. <1^ ^/^^ ERN EST OTZENBERGER CHEF DE CUISINE HOTEL DENNIS Atlantic City, N.J. Mr. Otzcnherger was formerly Chef for G. W. Vanderhilt in Paris, London and New York. 35 World Famou/ Chert ISIARTIN GINDER CHEF DE CUISINE HOTEL GREEN Pasadena, Cal. Mr. Ginder was ap- prenticed i n France in the best hotels. He was at the New York Athletic Club, the Princeton Club, the old Hotel Rletropole, Cafe Savarin and the Ven- dome Hotel, New York City. He has also held several important posi- tions! n the middle west prior to taking his pres- ent position. MINUTE STEAK MENAGERE Cut a nice sirloin steak about a quarter of an inch thick, season with salt and pepper, and broil quickly on a very hot fire. It should not take longer than a minute to cook on each side. Serve with a small piece of butter on top and a little chopped parsley with a little lemon juice and garnish with watercress and horseradish shavings dipped in pickled beet juice. EGG WHITE MOUNTAIN Poach two very fresh eggs. Cut a nice ripe fresh tomato in slices about a half inch thick. Cut the end so it leaves no core, dip in flour and fry in shallow clarified butter quickly, nice and brown. Have a timbale full of rice ready. Dress the rice in the middle of the platter and at each end of rice, place a slice of fried tomato. Put the two poached eggs on the tomatoes. Nicely garnish the rice on top with a red pepper and a green pepper cut in lozenge shape to form a star. Serve with a rich demi-glace. ^<^^i^r- -^^ ^2^ 36 Their Steaks ChopjsEqq Specialties JULES DAUVILLER CHEF DE CUISINE PALACE HOTEL San Francisco, Cal. Mr. Dauviller was formerly the $10,000 a year dictator of the cuisine i n the home of Mr. and Mrs. Harry Payne Whitney in New York. The Whitneys got him from the Grand Hotel in Paris. He served his apprentice- ship i n the Cafe de la Paix at Marguery and the Hotel Chabot at the French Capital, before taking responsible posi- tions with the Hotel Riveria at Nice, Italy and the Grand Hotel at Paris. He succeeded to the position of Chef at the Palace in San Francisco upon the resignation of Mr. Ernest Arbogast. SCRAMBLED EGGS DE LESSEES Break and scramble eight well-beaten eggs in a frying pan with butter. Have a calf's brain cooked and saute in butter; mix with eggs and dish up with fancy cut toast and serve. LAMB CHOPS, ROBINSON Eight lamb chops, broil and garnish with four chopped lamb kidneys; saute in a half a pound of fresh mushrooms, deglaced in Madeira and thicken with demi-glaze, garnish with ornamental puff-paste. ^s2:^s-c-«5A? 37 World Famouj' Chert JULES BOUCHER CHEF DE CUISINE HOTEL ARLINGTON Hot Springs, Ark. Mr. Boucher served his apprenticeship at famous French Hotels and Cafes under Chefs world famous, such as Father Thiebout, of the Maison et Chabot of Paris, Chef Cassinin, of the Maisson Dorce, and was at the Res- taurant Marguery, Pal- ace Madelaine of Paris and the Cafe Royal of London. Coming to America he was at the Hotel Tourraine, Bos- ton, Auditorium Hotel, Chicago, and the De- troit Club, at Detroit. OEUFS JEFFERSON (Eggs Jefferson) Butter a cocotte or timbale and line inside with a pimento; break an egg into it and poach, not too hard. Cut round piece of toast the size of egg and place a fair-sized fresh mushroom, which has been sauted in butter, on top of toast; then turn the contents of the timbale out and place on top of the mushrooms and pour Bearnaise Sauce aroimd the eggs and serve. Sauce Bearnaise One glass of white vinegar in small bowl, about two ounces of rh()i)p(Ml shallots, powdered pepper and a few estragon leaves; reduce the whole and add four yolks of eggs and stir into four ounces of clarified butter. Mix well, having the bowl placed in a vessel filled with hot water. When thick enough, strain and add salt and chopped parsley. COTELETTE D'AGNEAU MADERA (Lamb Chops Madera Style) Take eight nice lamb chops and cook in butter, garnish with small carrots, turnips and small braized onions. Saute these vegetables in butter and chopped parsley. OMELETTE SOUFFLE A'LA VANILLA Six yolks of eggs, three ounces powdered sugar and a little vanilla; stir until it becomes even. Take twelve beaten whites of eggs and mix the whole together carefully so it will not fall. Dish on a platter in a fancy shape and decorate; sprinkle with sugar and cook in medium oven for eight or ten minutes. 38 mm 5TEHK5 tmmM Specialties POACHED EGGS NORMANDE Poach eight fresh eggs in white vinegar. After they have cooled, serve in small cups flanked with poached oysters, mussels, niush- rooms and truffles, and cover with a shrimp sauce. X-^ yc.^^'^e^i^ LUCIEN FUSIER CHEF DE CUISINE GRAND HOTEL METROPOLE Interlaken, Switzerland Mr. Fusier was for- merly at the Shep- heard's Hotel at Cairo, the Grand Hotel du Louvre at Menton, France, Hotel Schwei- zerhof at Interlaken, Switzerland; Tunisia Palace, Tunis; the Yongfraublick Hotel at Interlaken, Switzerland, and at the Cap Hotel, Bordighera, Portugal. OEUFS COCOTTE A LA CREME (Creamed Eggs in Cocotte) Butter your cocotte, break eggs into it, salt and pour a little cream over. Put in oven until cooked. GERARD EMBREGTS CHEF DE CUISINE CHATEAU FRONTENAC Quebec, Canada Prior to coming to America, Mr. Embregts was at the Maison- I.eClerc, in Belgium; and the Hotel St. An- toine; the Tavern Ren- jeaux, in Belgium, the Grand Hotel de L'Em- pereur at Ostend, Holland, the Berkeley Hotel, Hyde Park Court Club, also at the Em- bassy de Russe, London. 39 OTTO GEUTSCH CHEF DE CUISINE HOTEL WINDSOR Montreal, Que. Canada Mr. Geutsch has been at some of the finest hotels in France, the Hyde Park, London; Cafe Royal, London and also Delmonico's London. The famous chef Monsieur Coffier of the Ritz-Carlton sent him to the Cafe Martin of New York City; later he was at Cafe de la Opera, New York City. While in New York he was awarded five first prizes at the Annual Culinary Exposition and in 1912 received a Medal of Honor by the French Government. OEUFS BROUILLES REJANE (Scrambled Eggs Rejane) Take twelve fre.sh eggs, break and scramble with a piece of butter and salt to taste. On the other hand, peel, quarter and saute in butter, two or three tomatoes and mix same with eggs and serve with slices of truffles on top. OEUFS MOLLET DIJONNAISE (Eggs Dijon Style) Boil eggs for five minutes and put in cold water and peel them. Heat two teaspoonfuls of French mustard in a little estragon vinegar and add a quarter of a pound of butter. Finish off with a little Hollandaise sauce and a little double cream, salt and black pepper, juice of a lemon and chopjoed cherries. Warm the eggs in salt water, cut in half and serve in chafing dish with sauce poured on top. ^ C\S/yv^eJL ^ 40 TtiEffi 5TEflK5 (mv5iM Specialties CESAR OBRECHT CHEF DE CUISINE GRAND HOTEL DE L 'EUROPE Lucerne, Switzerland also PALACE HOTEL LTD. Murren, Switzerland Mr. Obrecht, prior to holding his present position, was at the Grand Savoi Hotel at Florence, at the Grand Hotel and Kurhaus, at St. Blasien; the Grand Hotel de Thouwe at Thouwe, the Grand Hotel Krasnapolsky at Amsterdam, the Grand Hotel de Salines at Reinfelden and the Grand Hotel Waidhaus at Vulpera. ENTICOTE TYROLIAN STYLE (Sirloin Tyrolian Style) A nice sirloin of one pound seasoned with salt and pepper. Put on a grill with quick fire and finish off broiling over medium coal. Under no circumstances must the meat be too coarse, as it would take too long to broil. When broiled, put on a platter and garnish with four pieces of grilled tomatoes, string beans sauted in butter, watercress and Maitre d' Hotel butter. cZ^ 41 World Famous Chefj^ EGGS A LA BILICKE Saute four fillets of trout in butter and season with salt and pepper. Cut each fillet in t wo pieces and place on four prepared rice socle Have four poached eggs put on top and cover the whole with Hollandaise sauce and garnish with slices of truffles and pimentos. CHAS. A. FREY CHEF HOTEL ALEXANDRIA Los Angeles, Cal. Mr. Frey was first at the Hotel von Konig von England in Mun- ster; later at the Dom Hotel, Cologne; Con- tinental Hotel, Palis; with the North German Lloyd and Hamburg- American Steamsliip Lines and Hotel Belle- vue-Stratford, Philadel- phia. MILK LAMB CHOPS Have four spring lamb chops placed in olive oil for a second, season with salt and pepper and put on broiler. Turn over when nearly half cooked and serve when cooked with Bechamel potatoes and brioches. Bechamel Potatoes Chop one medium size onion fine; braize in a quarter pound of butter until commencing to change color; add two ounces sifted flour, let braize a few minutes and add a quart of hot cream. Whip thoroughly and season with salt, pepper, ground nutmeg and mushroom extract. Let boil for fifteen minutes and strain through a fine strainer into another sauce pan. Add the slices of cooked potatoes and let boil a few minutes longer. Serve with finely chopped parsley. 42 t VEAL CHOPS MONZA Cut from a loin of veal eight chops. Season and bread in fresh cracker crumbs. Fry slowly in butter. Serve separate a paprika sauce. JOHN CHIAPPANO CHEF DE CUISINE AUDITORIUM HOTEL Chicago, HI. Mr. Chiappano has been with some of the finest Hotels in this country and Europe. EGGS AU GRATIN, ARLIOUS Slice tomatoes, season with salt, pepper, chives and parsley. Warm in oven for three minutes. Break an egg on tomatoes, garnish with chopped bacon and sliced mushrooms. Sprinkle with Parmesan cheese and butter. Bake for eight minutes and serve. ^&M^ l^^t^^^^at^ 43 World Famouj^ Chert HENRI BOUTROUE CHEF DE CUISINE HOTEL SHELBOURNE Dublin, Ireland Mr. Boutroue was formerly with the Clif- ton Down Hotel at Bristol, England, the Queen's Hotel at Leeds, England, the Savoy Hotel in London; the Laughan:!, London, also the Hotel Metropole, London. OEUFS DURS EN CURRY Hard boiled eggs with curry sauce and rice rooked in water as garniture. Curry Sauce One onion, one-half potato, one slice of boiled ham chopped fine. Put the whole in a sauce pan with butter. Add one tablespoonful of curry powder, two tablespoonfuls of puree of tomatoes, and one-half cup of bouillon or white stock. Let cook for about an hour and serve without straining the sauce. ^i en- ^Hii iai-iLi JEAN MILLON Chef RITZ-CARLTON HOTEL New York City OEUFS ROCHES SIMUENE (Poached Eggs Simuene) Poach eggs as usual and put on a half toasted English muffin and pour a Bearnaise sauce with a slight tomato flavor over them. 44 ARTHUR TAYLOR CHEF DE CUISINE HOTEL RAYMOND Pasadena, Cal, Mr. Raymond is Chef at the Hotel Raymond, Pasadena, Cal. during the winter season, and at the Ocean Side Hotel, Magnoha, Mass. , during the summer seasons. TENDERLOIN STEAK, Sauce Beainaise Cut four tenderloin steaks one and a half inches thick. Broil or saute in a little oil or butter. Season with salt and pepper. Bearnaise Sauce Chop up three shallots, add one gill tarragon vinegar, and put on the fire. Reduce to one-half. Add the yolks of four eggs, cook slightly, but don't curdle. Stir quickly with whip a half gill of cream sauce. Mix all the above together and stir in slowdy one-half pound of melted butter, six drops of Tobasco sauce, salt to taste, and a little chopped green tarragon. Serve over steak. Care must be taken not to have the sauce hot, just warm, as it will break if too hot. OMELETTE SOUFFLES, VANILLA Mix in a bowl, three egg yolks with six table- spoonfuls of powdered sugar, adding one teaspoon- ful vanilla flavoring. When this preparation is quite foamy, whip six egg whites to a stiff froth and gently incorporate them to the yolks. Butter an oblong dish, strew over some powdered sugar, place the egg mass on top; smooth it over, giving it an oblong shape, dredge over some powdered sugar and cook in a hot oven seven to ten minutes. Serve immediately. J 45 World Famouj' Chert JOSEPH P. CAMPAZZI CHEF DE CUISINE ROYAL POINCIANA Palm Beach, Fla. , ]Mr. Campazzi was at the Brazilian Court, three years; at the Ponce de Leon, St. Au- gustine, Fla.; The Breakers, Palm Beach, Fla.; United States Re- ceiving Ship Colorado; Chef to Governor S. J. Tilden, and other im- portant posts as chef. TENDERLOIN STEAK A LA GRIDIRON CLUB Select four small tenderloin steaks half an inch thick. Have them nicely trimmed and slightly flattened. Prepare four thin slices of Westphalia ham, cut round the same size as the tenderloin. Have four slices of a large, fine ripe tomato, one-half inch thick, and four large fresh mushroom heads. Have the tenderloin, fresh mushrooms and the tomato well seasoned with salt, pepper and a little table oil. Broil the whole, including the ham, on a moderate fire. Cook the tenderloin medium. Dish the tenderloin. First place the tomato on top, then the ham and lastly the mushrooms. Prepare a good, sub- stantial brown sauce, rich with butter. Chop fine some parsley and a little fresh tarragon and add to the sauce; also add a teaspoonful of Worcestershire sauce and the juice of half a lemon. Whip the sauce well before serving. Garnish with thin slices of bread (croutons) heart shape, fried in butter and dipped in tomato sauce. Pour the sauce around the tenderloin. 46 THEffi 3TEflK5CHQP3^E(iQ5P£Cl/\LTlE3 BEN E. DUPAQUIER CHEF DE CUISINE HOTEL ARLINGTON Santa Barbara, Cal. Mr. Dupaquier'sfirpt position was in The Pendennis Clvib, ol Louisville, Ky. Later at the Gault House, Louisville, the Missouri Athletic Club, the Mer- santile Club and tlie New Jefferson Hotel of St. Louis; the Jonathan Cuib and the California Club, Los Angeles and the Hotel Maryland, Pasadena, Cal. FRIED PORK CHOPS WITH ONIONS Season six nicely pared pork chops all over with a teaspoonful of salt and half teaspoonful of white pepper. Heat in frying pan with a table- spoonful of good lard. Lay in the chops, one beside the other, and fry for six minutes on each side. Dress on hot dish and serve with fried onions on top of the chops. Fried Onions Peel and slice round shape, four medium sized, sound, white onions. Season with half teaspoonful salt. Detach them at the rings and gently roll in two tablespoonfuls of flour; then plunge them in boiling fat and fry for eight minutes, or until they obtain a good golden color. Lift them up with a skimmer, lay on a cloth to dry and use as required. LAMB STEAKS, PUREE OF CHESTNUTS Have three steaks of three-fourths pound each cut from a tender leg of lamb. Make a few incisions around the skin and season with a teaspoonful of salt and a half teaspoonful white pepper. Heat a tablespoonful of butter in a frying pan; add the steaks one beside another and fry for six minutes on each side. Remove and dress a puree orcheLuts on a hot dish, pyramid shape, and arrange he steaks a ound Free the pan from all fat and add a tablespoonful of sherry and one gill of demi-glace; boil for two minutes and pour around the steaks. Puree op Chestnuts Slit on one side thirty-six good si.ed, so.md Italian cliestm.ts; plungetheminboilingwaterfortenminutes; drain and peel and then place them in a small sauce pan with two and a half g.lls o •^'^^1^, Season with a half teaspoonful of salt and two saltspoonlul. ul white 47 World Famo us CherF"^ pepper. Cover the pan, boil for a minute, then set in the oven for thirty-five minutes. Remove, place the whole in a mortar and pound to a smooth paste. Press through a sieve into a small sauce pan, add one saltspoonful of grated nutmeg, one-half ounce butter and two tablespoonfuls cream. Mix well, heat for two minutes and use as required. /^^^■^/y*'^ 48 TtlEffi 5TEflK5 tmmM SVIQPUIW A. SCHLOETTKE CHEF DE CUISINE WESTMINSTER HOTEL Dresden, Germany- Mr. Schloettke served his apprenticeship at the Kalms Hotel at Brunswig, Germany. Since then he has served at the Traiteur Ferario, at Dresden, Germany; the Hotel Fahrhaus at Hamburg; the Dom Hotel at Cologne on Rhine; the Hotel Rich- mond at Geneva, Swit- zerland, the Hotel St. Croix, the Grand Hotel Bergeus, at Geneva, and the Grand Hotel du Parquis at Vevey, Swit- zerland, OEUFS POCHES A LA WELIDOFF Poach ten eggs on round pieces of toast and serve with a shrimp sauce poured over the top. Also sprinkle over a few pickled shrimps and five chopped truffles. COTELETTES D'AGNEAUX GRILLEES POMMES MIGNON Cut out eight lamb chops, flatten and season. Broil over a brisk fire and serve rare. Mignon potatoes cut from raw potatoes in juli- enne, about the size of a match or a little larger. J^^^UWl^ 49 HENRI BERGER CHEF DE CUISINE FRANKFURTER- HOF Frankfurt, A. M. Germany Mr, Berger has been with the following ho- t(!ls: Hotel Chatliam, Paris; the Hormitage at Monte Carlo, France; the Grand Hotel des Therines, Salsomag- giore, Italy; the fa- mous Hotel Ritz, Paris, prior to roming to the Frankfurter-hof. COTELETTES D'AGNEAU VALENCAY (Lamb Chops, Valencia Style) Take eight rib lamb chops and fry on one side in butter. Stuff the cooked side with puree of fresh Bechamel mushrooms in which mix a fresh truffle. Put back in casserole and place in oven to finish cooking. Dish out on round })latter, fixing chops in turban style, and garnish with cauliflower sauted in butter. Make a sauce of the stock left in casserole by adding one glass of Madeira. Pass through cheese cloth and serve on the side. POACHED EGGS ON TOASTED MUFFINS Eggs are best when poached in milk. Let milk come to a boil, drop eggs into the milk and remove receptacle from fire for five minutes, then place eggs on muffins. GEORGE E. SCHAAF CHEF DE CUISINE HOTEL ALBANY Denver, Colo. Mr. Schaaf has been connected with several prominent hotels in this country prior to coming to the Albany, aiKl was at one time, Chef at the Minneapoiis Club in Minneapolis. 50 JOHN BICOCHI CHEF DE CUISINE HOTEL PIEDMONT Atlanta, Ga. Mr. Bicochi learned the business vmder his father who was Chef for Count Bianchette of Italy. Was at Hote Continental, Rome; the Bristol, Paris; and the Knickerbocker and Marie Antoinette, New York City. PIEDMONT OMELETTE Peel, clean and wash well twelve fresh mushrooms; slice and place in a sauce pan, add three sliced green peppers and a tablespoonful of butter and cook for five minutes. Then add the breast of a boiled chicken sliced; two tablespoon- fuls of cream sauce and season to taste. Take twelve eggs, break into a bowl, add a half cup of cream, beat up well with a beater. Put in a frying pan four ounces of butter, set on hot fire, then drop in your eggs, mix well for about three minutes and fold up the opposite sides. Then pour into this the above preparation and fold over all ways. Keep side of pan on hot fire, turn out on platter and decorate the ends of the ome- lette with what filling you have left. WILLIAM SHAKESPEARE'S MUTTON CHOP Prepare two English mutton chops (loin chops), one and a half inches thick. Broil them for five minutes on each side, then place in a sauce pan with the following ingredients: A half a gill of cider vinegar, four shallots chopped very fine, twenty-four crushed pepper corns, moisten with one pint of brown gravy and let simmer for ten minutes. Add a teaspoonful of diluted English mustard and a good dash of Worcestershire sauce; strain over the chops and add two chopped pickled English walnuts and two peeled, partly cooked cucumbers, cut in long strips. Let this cook for twenty minutes and finish with two ounces of sweet butter. Serve baked potatoes separate. EGGS AU BEURRE NOIR Take an earthen au gratin dish, grease inside with a little butter, drop two eggs in nicely, so they will not break, put into hot oven until 51 i j^^WbRLD^MOU/ CmEET well set, take about three ounces of butter, put in frying pan over a hot fire until it almost boils; take half a lemon and squeeze juice into butter until it sizzles, then pour over the eggs and serve. SPRING LAMB CHOPS WITH VIRGINIA HAM Take eight rib lamb chops, flatten out a little, season well on both sides with salt and white pepper; arrange nicely on broiler and turn over three or four times; take four slices of very thinly cut Vir- ginia Ham and put on broiler without seasoning and cook until done. Place on platter, arranging one chop, a piece of ham and one chop alternating and decorate with watercress. THE BONEPARTE OLD GUARD STEAK Cut a sirloin about three pounds, saute in butter over a very hot fire for five minutes on each side, then place in a brazier with three raw potatoes sliced a half inch thick, one dozen white onions, four ounces of butter, a half glass of sherry and a half of claret; one cup chicken broth; let braise in oven for twenty minutes, then add fifteen mushrooms, a half pint green peas, a half pint brown gravy and eight slices of beef marrow. Let cook in oven for five minutes. When ready to serve, garnish with a little finely chopped parsley. <^' /Cx- C^^'cc^e^^ 52 TtiEffi Mm CflOPJtEoo Specialties ADRIAN DELVAUX CHEF DE CUISINE HOTEL BALTIMORE Kansas City , Mo. Mr. Delvaux started in at the Grand Hotel in Reimes, France, and thence to the Bristol Hotel in Paris. In this country, at the Chicago Club, Hotel Congress and Annex, Chicago and at the Auditorium Hotel, Chicago. He has been at the Hote 1 Baltimore for five years, where he has made the Balti- more famous for its cuisine. POACHED EGGS ON CREAM TOAST Prepare a pan with boiling water, adding salt. Break eight eggs carefully into small indi- vidual dishes and drop into the boiling water, one at a time. Allow to boil two minutes very slowly. Have a platter prepared with four pieces of toast and pour one pint of rich boiling cream over the toast. Take eggs from water by means of a skimmer, place on toast and serve. BROILED SPRING LAMB CHOPS WITH BACON Prepare four small lamb chops; season with salt and pepper. Place a half tablespoonful of olive oil in a small dish, roll chops in this. Then place in broiler and broil on both sides until done. Broil four strips of bacon; put chops on platter with bacon on top and garnish with slices of lemon and sprigs of parsley. EGGS PROVENCALE Take four good-sized tomatoes, set in boiling water for a half minute. Remove from water and peel. Cut a small slice off the top and hollow the tomatoes. Season well with salt and pepper and then break an egg into each tomato. Butter a small pan, set tomatoes in same with buttered oil paper over and put in hot oven for six or seven minutes. Place tomatoes on hot platter; pour rich cream sauce over and serve. OMELETTE WITH FRESH MUSHROOMS Break eight fresh eggs in a bowl, add a half cup of good cream, salt and peppery beat well together and take six or eight fresh mushrooms, peel, slice and fry in butter. Put two tablespoonfuls of clarified butter in frying pan and let get hot. Pour your eggs into this butter and stir. 53 World Famouj^ Chert When eggs are half done, roll in the pan and put a half of the mushrooms in center of omelette. Turn the omelette out on hot platter and place the other half of the mushrooms on each end and serve. OL^-^A^.^^ S. B. PETTENGILL CHEF DE CUISINE HOTEL ORMOND Ormond Beach, Fla. Mr. Pettengill has been chef at the Hotel Ormond for fifteen sea- sons, and at the Craw- ford House, White Mountains, N. H. for twenty-five seasons. SCALLOP OF BEEF TENDERLOIN Take one pound tenderloin steak, slice very thin. Take one onion and saute in clarified butter. Put the beef in with the onion and saute until cooked. Add a half pint of tomato sauce, half a can of button mushrooms, half a can of Spanish peppers and twelve pieces Parisienne potatoes. Serve hot. ^-^/utTev .u..f before serving, or if desired witli while mea t otend. To a pmt of s^^uce a(^d the Juice of half a len.oi i. CO. LIBRARY OF CONGRESS LIBRARY OF CONGRESS 014 339 592 3 •